Florentine tomatoes

[Guest guest]

I couldn't find a recipe posted recently, but here is a repost of a recipe

posted by Char in 2007:

 

Florentine Baked Tomatoes

 

6 medium tomatoes

1 small onion, finely chopped

2 tablespoons butter

1 garlic clove, minced

1 package frozen chopped spinach

1/3 cup 2% milk

salt and pepper to taste

3 tablespoons bread crumbs

2 tablespoons chopped, fresh parsley

5 tablespoons parmesan cheese

shredded Provolone cheese to garnish

 

Preheat oven to 400 degrees. Thaw and drain the spinach. Slice the tops off

the tomatoes and scoop out the pulp and seeds. Stand the tomatoes in an

ovenproof dish. Melt the butter in a skillet over medium heat, then add the

onion and garlic. Saute until tender. In a medium bowl combine the spinach,

milk, seasonings, breadcrumbs, parsley and Parmesan cheese. Add the onion and

garlic and mix well. Spoon the mixture into the prepared tomatoes. Bake for 20

minutes, or until heated through. Top with strips of Provolone cheese. Return to

the oven for 5 more minutes or until the cheese melts.

 

 

, " AdySin " <ady_sin wrote:

>

> Was it here that I saw mention of Florentine tomatoes? I am having a heck of

a time finding the recipe since seeing it mentioned in a post, and would

appreciate the recipe. Many thanks,

> Ady

>

[Guest guest]

This is the same recipe that I made, I just didn't remember where I got it

from, it was really good and pretty easy to make.

I did use fresh spinach that I sauteed instead of frozen.

Gayle

 

 

In a message dated 4/13/2009 8:49:13 A.M. Eastern Daylight Time,

christie0131 writes:

 

 

 

 

 

I couldn't find a recipe posted recently, but here is a repost of a recipe

posted by Char in 2007:

 

Florentine Baked Tomatoes

 

6 medium tomatoes

1 small onion, finely chopped

2 tablespoons butter

1 garlic clove, minced

1 package frozen chopped spinach

1/3 cup 2% milk

salt and pepper to taste

3 tablespoons bread crumbs

2 tablespoons chopped, fresh parsley

5 tablespoons parmesan cheese

shredded Provolone cheese to garnish

 

Preheat oven to 400 degrees. Thaw and drain the spinach. Slice the tops off

the tomatoes and scoop out the pulp and seeds. Stand the tomatoes in an

ovenproof dish. Melt the butter in a skillet over medium heat, then add the

onion and garlic. Saute until tender. In a medium bowl combine the spinach,

milk, seasonings, breadcrumbs, parsley and Parmesan cheese. Add the onion

and

garlic and mix well. Spoon the mixture into the prepared tomatoes. Bake

for 20

minutes, or until heated through. Top with strips of Provolone cheese.

Return to

the oven for 5 more minutes or until the cheese melts.

 

_@vegetarian_gveg_

( ) , " AdySin " <ady_sin wrote:

>

> Was it here that I saw mention of Florentine tomatoes? I am having a

heck of a time finding the recipe since seeing it mentioned in a post, and

would appreciate the recipe. Many thanks,

> Ady

>

 

 

 

 

 

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[Guest guest]

It's in the Veggie Combos & Great Sides Folder. That's kind of a catch-all

folder for veggies that don't have a specific folder of their own & also Roots

other than Potatoes.

 

Peace,

Diane

 

, " AdySin " <ady_sin wrote:

>

> Was it here that I saw mention of Florentine tomatoes? I am having a heck of

a time finding the recipe since seeing it mentioned in a post, and would

appreciate the recipe. Many thanks,

> Ady

>